Cathie Campbell
Since onion rings are on so many restaurant menus I think it is safe to assume I am not alone in my appreciation for those crispy treats. My favorites are the ones dipped in batter rather than bread crumbs. I like them fixed both ways but I prefer the batter dipped ones. They seem more evenly coated and in my experience, less likely to be burned or have the coating fall off. One thing I do not like about some of the onion rings I have ordered is when the actual onion inside has disintegrated into nothing but a thin, limp membrane. It’s like having a hollow onion ring. So, when I make them myself I am careful to slice off thick enough rings so they won’t disappear when fried or baked. I am a big fan of onions no matter how they are presented, and I used to eat a lot of Funyuns, too (that onion ring shaped and flavored crunchy snack by Frito-Lay). I say used to, because I have stopped eating most chips and other convenience store packaged snacks. That helped me lose almost 15 pounds so far, so I hope I can keep that up. Not that homemade onion rings are much higher on the health scale, but I need a treat once in a while. And if you thought you saw me buying several boxes of Girl Scout cookies this past spring, that was someone else. Sure, it was. On with the recipes now.
